This frittata is easy, filling, and delicious. Enjoy it as a main meal, a satisfying snack, or as a breakfast sandwich tucked inside of a toasted English muffin.
Makes 2 large or 4 small servings
1 small red potato, diced
1 small bunch Swiss chard, chopped (about 2 1/2 cups)
1-2 teaspoons olive oil
1 shallot or small yellow onion
6 eggs (Egg Beaters or whites only are also fine)
1 tablespoon each fresh basil and parsley, finely chopped
1/4 teaspoon crushed red pepper flakes
A few dashes of salt
1/4 cup part skim shredded mozzarella cheese
½ cup grated Parmesan cheese, divided
Par boil the potatoes by cooking them in a small pot of boiling water for 3 minutes. Drain and set aside. Par boil the Swiss chard for 2 minutes. Drain and set aside. Over medium-low heat, add olive oil to an 8-inch non-stick skillet. Add shallots and potatoes; saute until golden brown, about 5 min. Add Swiss chard and cook for 1-2 minutes.
whisk the eggs in a small bowl; add fresh basil, parsley, red pepper
flakes, salt, mozzarella, and half the parmesan cheese and gently whisk
until well combined. Pour the egg mixture into the skillet. With a
fork, gently move the egg mixture from side to side as it begins to
cook to ensure that it cooks evenly. Do this until the eggs start to
solidify and a crust begins to form around the edges. This takes about
5-8 minutes. Give the pan handle a jiggle, and when the eggs appear
nearly set, remove the pan from the stove top.
Sprinkle the top of the frittata with remaining half of parmesan cheese and place under the broiler. Broil for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Once nicely browned, let cool for a couple of minutes before slicing. Serve hot or at room temperature.